2 tbsp vegetable oil
4 ears fresh corn, shucked, kernels removed (about 3-4 cups fresh corn kernels)
 3 tbsp Mexican Crema or sour cream
 2 tbsp mayonnaise
1 clove garlic, grated on a microplane grater (about 1 to 2 tsp)
2 tbsp fresh juice from 2 limes
¼ tsp chili powder
¼ tsp cumin
1/8 tsp smoked paper
coarse salt and pepper, to taste
 ¼ cup Cotija or feta cheese, finely crumbled¼ cup finely diced red onion
 1/3 cup fresh cilantro leaves, finely chopped

• Warm oil in a large nonstick skillet over medium-high heat until shimmering. Add in the corn kernels; cook for about 5 minutes, tossing a few times, until lightly charred. Season with salt and pepper, to taste. Remove from the heat and cool for 10 minutes.
• In a large mixing bowl, whisk together the crema, mayonnaise, garlic, lime juice, chili powder, cumin, paprika, and a pinch of salt and pepper.
• Add dressing to the bowl with the cooled corn along with the cotija cheese, red onion, cilantro, and jalapeño. Using a rubber spatula, gently fold to combine and coat.
• Serve and enjoy! (This salad is typically served warm, but it is also good at room temperature or even cold.)